Whether you prefer drumettes or wingettes, fresh chicken is always juicier and doesn't have the potential of getting freezer ...

For breading the wings, you'll need: All-purpose flour Kosher salt Black pepper Chicken wings, cut into wingettes and drumettes Save some money by buying whole chicken wings and cutting them yourself.

Remove marinade from heat; cool to room temperature. Place chicken drumettes in 15x10x2-inch glass baking dish. Pour marinade over and turn drumettes to coat. Cover and refrigerate overnight.

In a bowl, whisk the hot sauce with the butter and chutney. Add the chicken wings and toss. Sprinkle with the chopped pistachios and serve. NOTES Wingettes and drumettes are often sold separately.

Separate the wingettes and drummettes by cutting through the chicken wing joints with a sharp knife, then remove the wing tips and discard. Set aside in a large bowl. Blitz the onion in a food ...